Quick Fettuccine Alfredo

Quick Fettuccine Alfredo

8 Reviews

From: EatingWell Magazine, March/April 2014

In this healthy fettuccine Alfredo recipe, the sauce for this classic pasta dish gets a makeover, using yogurt. Although we like to toss this creamy pasta sauce with fettuccine, any whole-wheat pasta can be used.

Preparation

Active

20 m

Ready In

20 m

Cook pasta in a pot of boiling water according to package directions. Drain, reserving ½ cup of the cooking water.

Melt butter in a large saucepan over medium heat. Add garlic and cook for 1 minute. Stir in the reserved pasta water and remove from heat. Whisk in yogurt, ½ cup Parmesan, parsley, salt, pepper and nutmeg. Add the fettuccine and combine well. Serve topped with the remaining ¼ cup Parmesan.

Reviews 8

We thought this was delicious and very easy. We didn't have the difficulties that others did with the sauce.

May 31, 2015

By: EatingWell User

Curdled Yogurt has to do with Heat
I made something very similar to this by experimenting and am happy to have a recipe that will probably be better than my experimentation. I have had trouble with yogurt curdling for other recipes and found out that if one raises the temperature of the yogurt more slowly, that problem goes away and you have an enjoyable sauce. I also like the idea of using almond milk as suggested by another.
Pros: Healthy, Tasty (to me)
Cons: Won't taste exactly like the buttery sinfulness that is alfredo

May 10, 2015

By: EatingWell User

Use the right kind of pasta
This recipe has always worked well for me, but I use mung bean fettuccine because I have a gluten-free diet. Most gluten-free pastas release quite a bit of starch when cooking, so the sauce ends up nice and thick when you add that 1/2 cup of cooking water. We have enjoyed this with broccoli, chicken and other added ingredients!

April 13, 2015

By: hollygibson52

Good taste. HORRIBLE presentation.
Just like the other reviewers, everything was going great until I added the pasta, then the sauce separated into murky water and cheese curdles. EW! I tried heating it for a little while extra to thin the whole thing out...didn't work. Another person suggested adding a little heavy whipping cream, I tried it, added 1-2 tablespoons. It helped with the watery-ness but the cheese is still curdled. It actually tastes pretty good, just a horrible presentation. I have to say, this is my lowest rating recipes, and I make a LOT of Eating Well recipes. SAD FACE. :(
Pros: Pretty good taste & relatively healthy
Cons: WHAT THE HECK HAPPENED AT THE END?!?!

February 03, 2015

By: EatingWell User

Using almond milk instead of water vastly improves the taste while keeping it healthy.

January 19, 2015

By: EatingWell User

Clumpy Cheese
Mine was going fine as well. When I added the pasta to the yogurt mixture the cheese turned clumpy. I tried putting back over low heat and covering but that did not help. Luckily I had some heavy whipping cream on hand. This made it cheese unclump, but of course, did away with the healthy part. The flavor was nothing spectular either.

July 03, 2014

By: EatingWell User

Went horribly wrong at the end
Everything was looking good until it came time to add the pasta to the sauce... it turned into this curdled watery mess. Really gross.

April 07, 2014

By: kmcielo

Yogurty Noodles
This recipe was quite unsavory. It tasted like Greek yogurt covered noodles. The other spices were masked by the strong taste of the yogurt. We even added grilled chicken and the yogurt was still overpowering.